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Thambdi bhajji ambat

Thambdi Bhajji Ambat (Red Amaranth Leaves Coconut Curry)

This is a south Indian Konkani style coconut based gravy with red amaranth leaves and onions which you got to try! With onions in the gravy as well as in the tempering or tadka too, it is one of our nostalgic, traditional, Mangalorean coconut curries to enjoy with preferably rice or even with your favorite Indian bread.
Course Lunch, Main Course
Cuisine Indian, Konkani, South Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Vanitha Bhat

Ingredients

  • 2 bunches fresh red amaranth leaves or any leafy green vegetable
  • 1 small onion chopped roughly
  • Salt to taste

FOR THE COCONUT AMBAT MASALA:

  • 1 cup grated coconut fresh or frozen
  • 3 Byadgi red chili/Kashmiri red chilies more for color
  • 3-4 Spicy Guntur dry red chilies for heat or spice
  • 1 marble sized fresh tamarind or ½ teaspoon tamarind paste

FOR TEMPERING/TADKA:

  • 2 tablespoons coconut oil or any cooking oil
  • ½ cup chopped onions

Instructions

  1. Wash fresh Amaranth leaves in plenty of water until the water is clear. (Make sure to chop off the stem portion or any hard stems).
  2. Leave to drain in a colander.
  3. Once almost drained, chop roughly and transfer to a pressure cooker along with 1 medium sized onion, roughly chopped. I have used about 2 ½ cups chopped leaves.

  4. Add just enough water to soak the leaves and pressure cook for 2 whistles in an Indian stove top pressure cooker and for abut 2 minutes on “HIGH” in an Instant Pot.

  5. Meanwhile, make the ambat coconut masala.

TO MAKE THE COCONUT AMBAT MASALA:

  1. The first step is to gently roast the dry red chili peppers (about 6-8; check ingredient list) in a drop or two of oil on medium heat until just slightly roasted.

    You can use red chili powder or Kashmiri red chili powder instead too...about 1 teaspoon.

  2. Now, in a blender jar, add 1 cup grated coconut, the roasted dry red chilies, 1 small marble sized fresh tamarind (or ½ teaspoon tamarind paste).
  3. If the pressure has dropped (in the pressure cooker), you can use the water that is in the pressure cooker to blend the coconut; or, you can use fresh water.
  4. Add just enough water to make a fine paste of the ingredients in the blender.

TO MAKE THAMDI BHAJJI AMBAT:

  1. Once the amaranth leaves have cooked and the pressure has dropped in the pressure cooker, open the lid and add the coconut paste.

  2. Mix well and add more water to adjust consistency. Add more water to make the ambat thick (to enjoy with Indian bread) or diluted (to enjoy with rice).

  3. Add salt to taste and bring to a boil.
  4. Once it has come to a boil, reduce heat and simmer for a few mintues.
  5. Time now, to add the final oomph factor….the tadka!

TO MAKE THE TADKA/TEMPERING:

  1. In a small saucepan, add 2-3 tablespoons of coconut oil or any cooking oil.
  2. When hot, add ½ cup chopped onions and fry them on medium heat, stirring often until the onions have started to brown.
  3. When they turn light brown and are slightly caramelized, add to the simmering ambat.
  4. Mix well and serve hot with steaming hot rice and a stir fry on the side.
  5. Make it a little thick and you have a wonderful, satiating, comforting south Indian leafy coconut curry to dip your rotis, parathas, puris etc.

  6. Enjoy and Happy Cooking/Eating!

Recipe Notes

  • Make sure to wash the leaves well and discard any hard stems.
  • Adjust the amount of red chilies according to your spice level.
  • The same curry can be made with any leafy green like spinach, Malabar spinach or any green or vegetable you like.
  • Adjust the consistency of ambat to your preference.
  • Enjoy and Happy Eating!